advice on red lentil soupyou know what i always say, "new year, new soup." if you're like me then lentil soup conjures images of stale brown slop served in a grimy cafeteria or like a nursing home. that is why i decided to make an earthy red lentil version which is much more visually appealing, and thus more desirable to cook/eat. it's 2017 and i am just trying to eat as pretty as poss.

who.what.where?this soup makes a great #notsaddesklunch- i had it just today at work, packed some garlic naan along with it too and was pretty happy with my little self.

the way to go1 smallish onion chopped (or half of a larger onion)2 tbsps of ghee or olive oil1 tbsp of curry powder1 tbsp of tomato pastesalt to taste1 cup of red lentils, rinsed1 medium carrot peeled and chopped in quarters4 cups of water2 cups of vegetable broth1/2 cup of cooked bulgur1/2 of a lime juiced2 tbsps of cilantro choppeda pinch of fresh grated galangal or ginger (optional)

coat the bottom of a large pot with olive oil and sauteé onion until translucent. then add in curry powder, tomato paste, and a couple of pinches of salt. cook until toasted and fragrant. add in the lentils and carrot. pour in enough water to cover the mixture and then add in the vegetable broth. cover and bring to a simmer for about 30 minutes, stirring when needed. let the soup cool a little and puree it well with an immersion blender in the same pot(or let it cool entirely and run through a food processor) taste for seasoning and add more salt if necessary. if necessary heat the soup back up for serving.

meanwhile in a small bowl toss bulgur with lime, cilantro, galangal, and a pinch of salt. top bowls of soup with bulgur mixture and enjoy.